Octopus Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with chewy octopus and crisp vegetables stir-fried in a spicy sauce.
This rice bowl is topped with chewy octopus and crisp vegetables stir-fried in a spicy sauce. It is perfect when you want a hearty lunch or dinner, with the sauce soaking into the warm rice and whetting your appetite.
Rice bowls · 25 minutes to cook
Nutrition (per 493g serving): 574.5 kcal · protein 26.2g · carbohydrate 85.4g · fat 13g · sodium 1302.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Octopus can become tough if stir-fried too long, so cook it quickly—just long enough for the sauce to coat it.
Tips: If the vegetables release too much water, raise the heat slightly to cook off the excess moisture.
Tips: Serve the rice warm so it blends naturally with the stir-fried sauce.
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Ingredients (1 serving)
- Rice — 1 bowl
- Octopus — 100 g
- Onion — 0.3 pc
- Cabbage — 1 handful
- Carrot — 0.2 pc
- Green onion — 0.3 stalk
- Garlic — 1 tsp
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Gochugaru — 1 tsp
- Cooking oil — 1.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp